Peach Crisp

I love when peaches are in season so much. It's been a debate in our household over which type of peachy dessert is better-- Peach Cobbler or Peach Crisp. (My vote is the Crisp if you were wondering.)

I'm sharing this summertime recipe in hopes that you guys can enjoy some peachy goodness too.

Peach Crisp

Peach Filling Ingredients:

• 2 lbs (about 6-7 medium sized) fresh peaches

• 1/4 cup granulated sugar

• 2 Tbsp cornstarch

• 1/4 tsp cinnamon

• 2 Tbsp lemon juice

Crisp Topping Ingredients:

• 1/2 cup all-purpose flour

• 1/2 cup old fashioned oats

• 1/4 cup granulated sugar

• 1/4 cup brown sugar

• 1/2 tsp cinnamon

• 1/8 tsp nutmeg

• 1/8 tsp salt

• 1/4 cup butter (cold)

• 1 egg yolk

Peach Filling Instructions:

1. If using fresh peaches, remove the skin (either by blanching, or hand peeling) NOTE: To blanch, bring a pot of water to a boil. Add peaches and boil for 2 minutes. Remove peaches and immediately place into a bowl filled with ice water. If your peaches are hard, leave them on the counter for several days until they soften, otherwise the blanching method won't work.

2. Once the skins are removed, slice up your peaches and place them in a medium sized bowl. Add the remaining ingredients and toss all of it together.

3. Spray an 8x8 baking dish with non-stick spray. Pour the peach filling into the pan.

Crisp Topping Instructions:

1. Toss together all dry ingredients in a medium-sized bowl.

2. Chop the cold butter into small pieces until the lumps are about dime-sized and add it to the dry mixture, mixing until the butter lumps are coated well.

3. Add in the egg yolk, (I use my hands for this part) and knead everything together until well combined. The crisp will look dry, but if you press it together it should shape in your hands and form a clump.

4. Sprinkle the crisp over the top of the peach filling.

5. Bake the crisp at 350 degrees Fahrenheit for 40-45 minutes.